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Lapostolle



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Lapostolle    Lapostolle    Lapostolle    

Active Time: 5 minutes
Start to Finish: 5 minutes

ingredients

  • 1 fluid oz. (2 Tbs.) dry Vermouth, preferably Noilly Pratt
  • ¾ fluid oz. (1½ Tbs.) Grand Marnier
  • ¾ fluid oz. (1½ Tbs.) fresh lemon juice
  • ¼ fluid oz. (½ Tbs.) simple syrup
  • 3 fluid oz. rosé cava
  • 3 drops bitters, preferably Peychaud

directions

Mix the vermouth, Grand Marnier, lemon juice, and simple syrup in a cocktail shaker. Add ice and shake well for about 10 seconds to chill and dilute slightly. Fill a Champagne flute about one-third full with the rosé cava, and carefully pour the mixture from the cocktail shaker into the flute. Add the bitters and serve.

Notes

Simple syrup is made by heating an equal amount of sugar and water until the sugar is dissolved.

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recipe type

Beverages

source

Fine Cooking, which credits the chief mixologist at The Drawing Room in Chicago

yield

1 drink

difficulty

1111